May 03

Coconut Crinkle Cookies

These crinkle cookies are an absolute favourite with everyone that has tried them. They taste like a heavier version of a french macaroon or a lighter version of a coconut macaroon. There is a difference, and if you eat both, you will know what I mean. I do also make coconut macaroons and will be sharing that recipe as well one of these days, so you will know what I mean.

Anyway, without going on too much, as there really isn’t much to say other than they are SO delicious and moorish, here is the recipe.

Coconut Crinkle Cookies

Prep timeCook timeTotal time
5 mins12 mins17 mins


Author: Tracey Francis of Essential Olie

Ingredients

  • 2 cups Pure Icing Sugar (sifted)
  • 1½ cups Almond Meal
  • ½ cup Desiccated Coconut*
  • 3 Egg Whites using 70g eggs (at room temperature)

Method

  1. Preheat oven to 170°C (fan forced).
  2. Line 2 baking trays with greaseproof paper.
  3. Sift icing sugar into a large mixing bowl.
  4. Add all other ingredients to icing sugar and mix with a spoon until fully combined.
  5. Place teaspoon sized mounds onto prepared trays (I like using a size 70 ice cream scooper).
  6. Bake for 12 minutes.
  7. Cool on the tray before moving onto a wire rack to cool completely before eating.

Notes

* I like buying the Absolute Organic Desiccated Coconut as it has no added nasties.

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